Enzymes vegetable fibers

Fruits and vegetables contain abundant nutraceuticals or phytochemicals such as carbohydrates, proteins, lipids, vitamins, enzymes, dietary fibers, minerals, antioxidants, flavonoids, and anthocyanins and other diverse components including trace chemicals. Interestingly, the flavonoids and anthocyanins in phy to chemicals could be significantly associated with reductions of risk of cardiovascular disease, macular degeneration, and improvements and preventions of many other diseases. 

The use of high-fiber diets has recently received a great deal of publicity, and many claims have been made for the value of such diets. Fiber in the diet is derived entirely from plant material, either from fruit and vegetables or from cereals, the latter being known as bran. The fiber content in each case is a complex carbohydrate in the form of cellulose, pectin, and lignin. TTiese fibers pass through the human GI tract relatively unaltered by enzymes. 

A There is protein in every fruit, vegetable, grain, nut, bean, and seed. These foods also supply plentiful amounts of vitamins, minerals, fiber, phytochemicals (healing plant chemicals), enzymes, and beneficial fats. Most protein from nonmeat sources is actually easier for the body to digest, extract, and use. A significant body of research—including the landmark China Study—indicates that we eat excessive amounts of protein, particularly from animal sources. In chapter 5, you ll learn about excellent vegetarian sources of protein. 

Cellulose is the main constituent of plant cell walls, where it usually occurs together with hemi-celluloses, pectin and lignin. Since cellulase enzymes are absent in the human digestive tract, cellulose, together with some other inert polysaccharides, constitute the indigestible carbohydrate of plant food (vegetables, fruits or cereals), referred to as dietary fiber. Cellulases are also absent in the digestive tract of animals, but herbivorous an-... 

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